Hathorne‘s Head Bartender Chassidy McCray and Beverage Director Hayley Teague like to dabble in spooky drinks around Halloween. This recipe for “The Elixir” comes to us from their celebrations this year.
1. Combine all ingredients except sparkling wine into shaker tin. Shake and strain into chilled coupe.
2. Top with sparkling wine and garnish with dried hibiscus flower or bundle of dried herbs for the witchy effect.
*To prepare grenadine, combine 8 ounces Pom Wonderful pomegrante juice, 2 cups cane sugar, dash orange flower water, and 1 ounce vodka or other grain alcohol in a blender and blend on low speed until sugar is dissolved. Pour into jar with lid and keep refrigerated.
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